PARE off the rinds of fix large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped; then squeeze fix more, and mix it with two quarts of spring-water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it is cool. Then add a quart of white wine, mix them together, and run it through a funnel bag into some vessel. Let it stand three months, and then bottle it off. Cork your bottles well, keep it cool, and it will be fit to drink in a month or six weeks.
Lemon wine may be made to drink like citron-water, the method of which is as follows: Pare fine a dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with three pounds of single-refined sugar; and when the peels are ready, boil fifteen gallons of water with forty pounds of single-refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of barm, and let it work two days. Then turn it, and put it in the brandy, peels and syrup. Stir them all together, and close up your cask. Let it stand three months, then bottle it, and it will be as pale and fine as any citron water.